Perfect 7-Minute Eggs (makes up to a dozen eggs)
- 1 to 12 cold eggs, preferably a week or so old
Bring a large pot of water to a boil. (If you’re making only one or two eggs, a smaller pot is ﬁne.)
Use a big spoon or ladle to gently lower the cold eggs into the boiling water, being careful not to drop the eggs into the pot, in which case they may crack.
Lower the heat a little so that the eggs aren’t bouncing around, then set a timer. I cook my eggs for 7 minutes, which turns out eggs with bright yellow yolks that are still a little runny. For bright, fudgy (that is, not runny) yolks, cook the eggs for 8 minutes. For classic pale yellow, fully cooked yolks, cook the eggs for 10 to 12 minutes.
Transfer the eggs to a big bowl of ice water to stop the cooking. Alternatively, pour the hot water out of the pan and run cold water from the faucet over the eggs.
Tap the eggs against the bowl or pot to crack the shells, then start peeling them, keeping them submerged in water. (If the ice water is too cold for you, pour it out and replace with tepid water.)
Peeled eggs will keep in the fridge, tightly covered, for about a week. Unpeeled eggs keep a few days longer.
A Big Pot of Rice Makes 6 cups
- 2 cups basmati rice
- 2 tablespoons unsalted butter or olive oil
- 1 teaspoon kosher salt
Rinse the rice in several changes of cold water, agitating the rice with your hands each time, until the water no longer appears at all cloudy.
In a medium saucepan, combine the rice, 2 1/2 cups water, butter, and salt. Bring to a boil over high heat, then give the rice one solid stir. Lower the heat so that the rice is at a bare simmer and cover the pot.
Let the rice cook like this for 15 minutes, then turn off the heat and leave the rice undisturbed (still covered) for 10 minutes more. Fluff the rice with a fork before serving.